Anne-Sophie Dubois has mastered the art of crushable Beaujolais. Her love for Gamay led her to Fleurie, where she now organically farms eight hectares of vines. Anne-Sophie says that wine is “a sum of details” and for her this means manual harvesting, meticulous sorting, and spontaneous fermentation. Les Labourons is named for its Lieu Dit, an organic-certified old parcel from which she selects the best fruit. An artist at her core, Anne-Sophie even draws the wine labels herself. We love this one with a roasted chicken, well-seasoned, with a side of greens in a mustardy vinaigrette.
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